After two distillations, the Anejo is aged for two years — longer than any tequila in its class. Riazul selected French oak barrels, made from wood in the Citeaux forests of Burgundy and featuri ...more

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After two distillations, the Anejo is aged for two years — longer than any tequila in its class. Riazul selected French oak barrels, made from wood in the Citeaux forests of Burgundy and featuring a medium toast.
The Anejo displays subtle hint of agave, driven by delicate flavors of honey, vanilla, dried fruits, and spices.
You are most likely to find Riazul’s Anejo in upscale restaurants, cigar bars, etc.